3 Sisters Salad – The Bean Institute
3 Sisters Salad This recipe can be served as a 1 cup portion to credit as 0.5 cup bean and pea in the National School Lunch Program, or served as a ½ cup
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Cooking tools:
- Mixing bowl
- Whisk
- Refrigerator
- Grill
- Pastry brush
- Tongs
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
- Colander
- Can opener
Ingredients
- 6 tablespoons apple cider vinegar
- ¼ cup honey
- ¾ cup canola oil
- 1 tablespoon ground cumin
- Salt
- pepper
- 2 zucchini (halved lengthwise and seeded)
- 2 yellow squash (halved lengthwise and seeded)
- 2 ears corn (husked)
- 2 cups black beans (drained)
- ¼ cup canola oil
- 2 cups cranberry beans (drained)
- 1 medium yellow tomato or 3/4 cup yellow cherry tomatoes (diced)
- 2 Roma tomatoes or 3/4 cup red cherry tomatoes (diced)
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